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65 recipes found.

Pork back ribs and ginger braised in a yuja-cheong soy sauce seasoning, creating a sweet and tangy flavor.

A restaurant-style instant jeyuk bokkeum where unmarinated pork is first stir-fried in oil to create a smoky flavor, then coated with sugar and gochugaru.

A classic dakbokkeumtang where chicken pieces are briefly blanched to coat the surface, then simmered with onion, potato, and savory seasonings until the sauce reduces to a rich consistency.

A budget-friendly spicy braised pork made by cutting pork foreleg into rib-like pieces and simmering them in a spicy vegetable-infused seasoning sauce.

A spicy-sweet gochujang sauce that clings perfectly to tender pork neck and squid, stir-fried without excess moisture to maximize the smoky fire flavor in this duruchigi.

A doenjang jjigae made with a golden-ratio doenjang sauce enhanced with cheonggukjang, simmered deeply with whole broth anchovies for a rich, robust flavor

A super simple spicy dadagi that elevates the taste of commercial naengmyeon by 100 times, and a traditionally fermented mustard sauce secret

A traditional pork bulbaek-style spicy stir-fried pork, where the meat and vegetables are marinated together and then stir-fried with water to keep it moist and tender.

Stir-fried beef large intestine and webfoot octopus, boiled with doenjang and grilled, then tossed in a spicy-sweet gochugaru seasoning.

A hearty gan-jjajang made by stir-frying pork belly and vegetables in chunjang sauce, served over boiled Chinese-style noodles

A spicy Gwangju-style zucchini gukbap made by simmering pork foreleg, zucchini, and carrot in a fine gochugaru seasoning

Oven and pan-fried chicken thigh roast with juices locked in, seasoned with a homemade BBQ rub blending herbs and spices in a golden ratio.